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Food Chemistry|November 10, 2018
A statistical exploration of data to identify the role of cultivar and origin in the concentration and composition of yeast assimilable nitrogenGabriella Petrovic, Martin Kidd, Astrid Buica
Food Chemistry|November 10, 2018
Effect of selected strains on physical and organoleptic properties of breadsYafang Yu, Li Wang, Haifeng Qian, et al.
Food Chemistry|November 10, 2018
Heat treatment of sunflower protein isolates near isoelectric point: Effect on rheological and structural propertiesMudasir Ahmad Malik, Charanjiv Singh Saini
Food Chemistry|November 10, 2018
Use of density sorting for the selection of aromatic grape berries with different volatile profileMatteo Pollon, Fabrizio Torchio, Simone Giacosa, et al.
Food Chemistry|November 10, 2018
Maillard induced aggregation of individual milk proteins and interactions involvedHugo B Cardoso, Peter A Wierenga, Harry Gruppen, et al.
Food Chemistry|November 10, 2018
Predicting calcium in grape must and base wine by FT-NIR spectroscopyJoana Véstia, João Mota Barroso, Helena Ferreira, et al.
Food Chemistry|November 10, 2018
Food fraud in oregano: Pesticide residues as adulteration markersLucie Drabova, Gerardo Alvarez-Rivera, Marie Suchanova, et al.
Food Chemistry|November 10, 2018
In silico food allergenic risk evaluation of proteins extracted from macroalgae Ulva sp. with pulsed electric fieldsMark Polikovsky, Francois Fernand, Martin Sack, et al.
Food Chemistry|November 10, 2018
Extraction and characterization of starch granule-associated proteins from rice that affect in vitro starch digestibilityXiaoting Ye, Yu Zhang, Chen Qiu, et al.
Food Chemistry|November 10, 2018
Analysis of the distribution of rice allergens in brown rice grains and of the allergenicity of products containing rice branRie Satoh, Ikuya Tsuge, Reiko Tokuda, et al.
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